Description

A flavorful and satisfying Street Corn Chicken Rice Bowl with seasoned chicken thighs, creamy street corn, and a variety of fresh toppings, served over rice for a complete meal.

Ingredients

For the Chicken:

4 chicken thighs, boneless and skinless

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin powder

1/2 tsp garlic powder or 2 minced garlic cloves

1/2 tsp salt

1/4 tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels, grilled or frozen

1/4 cup thinly sliced red onion

1 cup sour cream (reserve half for drizzling)

2 tbsp mayonnaise

1/2 cup Cotija cheese, crumbled (plus extra for garnish)

1 tsp chili powder

Salt and pepper to taste

1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice

Fresh cilantro for garnish

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Instructions

In a small bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and let them marinate in the fridge for 15-30 minutes.
Heat a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes per side until fully cooked and browned. Let it rest before slicing into strips.
In a medium bowl, mix together the grilled or frozen corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
Prepare the rice and warm it up if needed.
To assemble, add rice to each bowl, top with sliced chicken, and add a generous scoop of street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Optional: drizzle more sour cream or sprinkle with Tajín seasoning.
Serve immediately with a squeeze of lime for the perfect finish.

Notes

For extra smoky flavor, grill the chicken thighs instead of pan-frying.
For a vegetarian version, substitute the chicken with grilled portobello mushrooms or another plant-based protein.
Feel free to adjust the level of spice by adding more chili powder or chopped jalapeños to the street corn topping.
For a lighter version, use Greek yogurt in place of sour cream.

Prep Time: 15-30 minutes (marinating time)
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg